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My recollections of gingerbread begin with a very special kindergarten teacher who brought both her morning and afternoon classes TO HER HOME for a day of sledding and making gingerbread. She had the dough already made and allowed us all — snowy and unruly — into her kitchen (somehow we fit) to a large . . . → Read More: Remembering a friend through gingerbread
Many regions boast a bread that is specific to the holidays. The Italians have Panettone, a tall, slightly sweet yeast bread dotted with dried or candied fruits. The Swedish have Lucia Buns, s-shaped twists spiced with saffron and cardamom, served in honor of St. Lucia. The Germans have a curious dense loaf called Stollen, which . . . → Read More: Bread of the Month: Honoring Christmas tradition with Stollen
My recent foray into ground corn (see previous blog about cornbread) got me excited about another version of the creature — polenta, a delicious interpretation that, cooked up, lends its creamy self to all manner of delicacies. Most recently, I found myself yet again floating toward the television, watching a celebrity chef make an intoxicating . . . → Read More: Debating what makes a true lasagne
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